Thai soup with plant balls & noodles

Ingredients:

360 g (ca 24) HUVUDROLL plant balls
1 dl ROSTAD LÖK fried onion
4 servings cooked noodles of your choice
1 brown onion
2 garlic cloves
1 tbsp ginger, finely chopped
2 carrots 100 g sugar snap peas
1-2 tsp green curry paste
5 dl vegetable broth
4 dl coconut milk
1 tsp sesame oil
2 tbsp fish sauce (or vegetarian alternative)
1 tsp sesame seeds
1/2 lime, juice and zest

Topping
Red chilli
Spring onions
Coriander

Step by step:

1. Finely chop the yellow onion, garlic and ginger. Peel the carrots, slice them thinly, or cut them into thin sticks. Slice the sugar snap peas thinly.
2. Heat oil in a heavy-bottomed saucepan over medium heat and add the chopped onion, garlic, ginger and curry paste. Saute the ingredients until everything has softened.
3. Add vegetable broth, coconut milk, sesame oil, and fish sauce. Simmer for 10 minutes.
4. Meanwhile, fry the HUVUDROLL plant balls in oil with sesame seeds.
5. Season the soup with lime juice, lime zest and salt.
6. Slice or chop the red chilli, spring onion, and coriander.
7. Add noodles, HUVUDROLL plant balls and vegetables to the soup before serving.
8. Top the soup with red chilli, spring onion, coriander sprigs, and roasted onion.